Found: 19
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Development of a Paper-Based Sensor Compatible with a Mobile Phone for the Detection of Common Iron Formulas Used in Fortified Foods within Resource-Limited Settings.
- Published in:
- Nutrients, 2019, v. 11, n. 7, p. 1673, doi. 10.3390/nu11071673
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- Article
Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance.
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- Foods, 2023, v. 12, n. 18, p. 3327, doi. 10.3390/foods12183327
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- Article
In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs.
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- Foods, 2022, v. 11, n. 3, p. 276, doi. 10.3390/foods11030276
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- Article
Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla.
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- Foods, 2019, v. 8, n. 12, p. 613, doi. 10.3390/foods8120613
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- Article
Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6143, doi. 10.1111/ijfs.16725
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- Article
In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?
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- International Journal of Food Science & Technology, 2017, v. 52, n. 9, p. 2040, doi. 10.1111/ijfs.13482
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- Article
In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 6, p. 2773, doi. 10.1002/jsfa.12424
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- Article
Effects of a Low-Shear Transport System on the Physicochemical Characteristics of Nixtamal Corn Flour.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 1330, doi. 10.1111/jfpp.12094
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- Article
Alternative technologies for the production of popped sorghum: a comparative study.
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- Journal of Food Science & Technology, 2023, v. 60, n. 1, p. 103, doi. 10.1007/s13197-022-05592-0
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- Article
Sensory and process optimization of a mango bagasse-based beverage with high fiber content and low glycemic index.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 606, doi. 10.1007/s13197-021-05048-x
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- Article
Interactions of Native Maize Starch Components with Pectin Using Extrusion.
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- Starch / Staerke, 2024, v. 76, n. 7/8, p. 1, doi. 10.1002/star.202300139
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- Article
Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast.
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- Czech Journal of Food Sciences, 2019, v. 37, n. 1, p. 62, doi. 10.17221/331/2017-CJFS
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- Article
Physicochemical changes in barley starch during malting.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 10, doi. 10.1002/jib.547
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- Article
The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity.
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- Evidence-based Complementary & Alternative Medicine (eCAM), 2016, v. 2016, p. 1, doi. 10.1155/2016/8387975
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- Article
Fortification of Commercial Nixtamalized Maize ( Z ea mays L.) with Common Bean ( P haseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties.
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- Journal of Food Quality, 2016, v. 39, n. 6, p. 569, doi. 10.1111/jfq.12251
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- Article
Effects of Tempering Time, Ca(OH)<sub>2</sub> Concentration, and Particle Size on the Rheological Properties of Extruded Corn Flour.
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- Cereal Chemistry, 2017, v. 94, n. 2, p. 230, doi. 10.1094/CCHEM-03-16-0058-R
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- Article
Effects of Annealing and Concentration of Calcium Salts on Thermal and Rheological Properties of Maize Starch During an Ecological Nixtamalization Process.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 475, doi. 10.1094/CCHEM-12-14-0258-R
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- Article
Resistant Starch Formation in Tortillas from an Ecological Nixtamalization Process.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 185, doi. 10.1094/CCHEM-08-14-0170-R
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- Article
Glucosinolates and Isothiocyanates from Moringa oleifera: Chemical and Biological Approaches.
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- Plant Foods for Human Nutrition, 2020, v. 75, n. 4, p. 447, doi. 10.1007/s11130-020-00851-x
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- Article